Lentil, potato and carrot bowl with vegan salsa verde

Ingredients

For 1 serving

• Cooked lentils150 g
• Potatoes180 g
• Carrots100 g
• Parsley15 g
• Capers6 g
• Mustard1 teaspoon
• Extra virgin olive oil10 g
• White wine vinegar1 teaspoon
• Bread1
• Saltto taste

Contains: gluten, mustard, sulphites,

In season: October – March

Method

1. Bring a pan of water to the boil. Peel the potatoes and carrots and cut them into roughly 2 cm pieces; when the water boils, salt it and cook them for 15 minutes, until a fork slides in easily; drain.
2. Meanwhile, make the salsa verde: cut the crust off the bread and soak the crumb in the white wine vinegar. Rinse the capers of salt or brine.
3. Very finely chop the parsley with the capers and the squeezed-out bread, then whisk in a small bowl with the oil and mustard until the sauce is thick and smooth.
4. Drain and rinse the lentils and warm them in a small pan with a spoonful of water and a pinch of salt for 2 minutes, until hot.
5. Build the bowl with the potatoes, carrots and lentils and dress with the salsa verde.